Zhang Li-Xia, Gao Wen-Yuan, Wang Hai-Yang
School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
Zhongguo Zhong Yao Za Zhi. 2012 Dec;37(24):3695-700.
The fermentation processing of traditional Chinese medicines (TCMs), as an important processing method for TCM, originated from the ancient brewing technology. It has a long history in China. Fermented TCMs (FTCMs) are widely applied among folks for preventing and treating many diseases. There are many kinds of TCM processed by spontaneous fermentation, including Massa Medicata Fermentata, Rhizoma Pinelliae Fermentata, Red fermented rice, Semen Sojae Praepaaratum, Mass Galla chinesis et camelliae Fermentata and Pien Tze Huang. This essay summarizes historical origin, main varieties, the effect of microbial strains, current processing techniques and existing problems of FTCM, and look into the prospect of modern development of FTCMs.
中药发酵炮制作为中药的一种重要炮制方法，源于古代酿造技术，在中国有着悠久的历史。发酵中药在民间广泛应用于多种疾病的防治。经自然发酵炮制的中药种类繁多，包括六神曲、法半夏、红曲、淡豆豉、胆南星和片仔癀等。本文综述了发酵中药的历史渊源、主要品种、微生物菌株作用、现行炮制技术及存在问题，并展望了其现代发展前景。
